Big Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies with a crunchy sugar coating and an optional white chocolate topping. These cookies are perfectly spiced and they stay chewy for days. They freeze beautifully, too!

And just like that, we move on from Stuffing and Pecan Bars to Molasses Cookies and Christmas Bark! December is on the horizon, and it really is the most wonderful time of the year – HOLIDAY BAKING SEASON! My “must-make” baking list is out of control, my fridge is overflowing with butter and I just bought a 10-pound bag of sugar. I train all year for this. Let’s do it!

Nothing says holidays like a Ginger Molasses Cookie, and this here is the BEST Ginger Molasses Cookie recipe. BONUS: These freeze beautifully. Make them in advance of the holidays and pull them out of the freezer as needed. More on freezing below.

How To Make Ginger Molasses Cookies:

Cream butter, brown sugar and granulated sugar.

Add molasses and eggs.

Add flour, baking soda, salt and spices.

Scoop the dough into balls and roll them in sparkling sugar (this makes them pretty and adds a little crunch).

These cookies are perfectly spiced, super chewy, and they get a slight crunch from the coating of sparkling sugar. You can drizzle or dunk them in melted white chocolate, or you can leave them plain – they are great either way!

Chewy Ginger Molasses Cookies

A combination of brown sugar, molasses and an extra egg yolk make these cookies SUPER CHEWY! Be sure not to overbake them, that will help maintain the chewiness, and give the cookies a soft center. Pull the cookies from the oven when they are still slightly underdone right in the very center. They will continue to bake as they sit on the baking sheet.

Cookies That Freeze Well

These cookies taste just as good after weeks in the freezer as they do when they are freshly baked. To freeze these cookies: bake and cool, then package (tightly wrapped) in freezer safe storage containers. I typically double bag them in freezer bags, then place those bags in large storage containers. I have kept these cookies in the freezer for up to 2 months.

Tip: If you want to decorate with white chocolate I recommend adding the chocolate and sprinkles after freezing and thawing.

Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies with a crunchy sugar coating and an optional white chocolate topping. These cookies are perfectly spiced and they stay chewy for days. They freeze beautifully, too!

Course
Dessert

Cuisine
American

Keyword
Ginger Molasses Cookies

Prep Time25minutes

Cook Time10minutes

Total Time35minutes

Servings25-30

Calories214kcal

AuthorAllison - Celebrating Sweets

Ingredients

1/2cupcoarse sparkling sugar or turbinado sugar

2 1/4cupsall purpose flour

1teaspoonbaking soda

2-3teaspoonsground gingerdepending on how strong of a flavor you want

1teaspooncinnamon

1/4teaspooncloves

1/4teaspoonsalt

3/4cupunsalted buttersoftened, but still cool to the touch

1/2cupgranulated sugar

1/2cupdark brown sugarpacked

1largeegg

1largeegg yolk

1/4cupunsulphured molasses

2cupswhite chocolate chips melted, optional

sprinklesoptional

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. Pour the sparkling sugar onto a plate.

In a medium bowl, combine flour, baking soda, spices, and salt.

In a separate bowl, beat butter, granulated sugar and brown sugar for 2 minutes, until smooth and creamy. Add egg, egg yolk, and molasses and beat until thoroughly combined, scraping the sides of the bowl as needed. Add the flour mixture and beat until combined.

Scoop the dough into balls (see note) and roll the balls of dough in the sparkling sugar (be generous!). Place the dough balls on prepared baking sheets at least 2 inches apart, they will spread quite a bit. Bake for 8-12 minutes (see note). Be careful not to overbake. The center of the cookie should still look slightly underdone when you pull them from the oven. Place the baking sheets on wire racks to cool completely.

After cooling, the cookies can be dunked or drizzled in melted white chocolate. If you'd like you can also add sprinkles to the cookies while the chocolate is still wet. After adding the white chocolate I transfer the cookies to the refrigerator just until the white chocolate firms up. Store at room temperature.

Recipe Notes

If the dough is too soft to roll into balls, refrigerate it for 30 minutes or so to chill it slightly. Note: The longer you leave the dough in the fridge the less the cookies will spread.

Amazon Associates Disclosure

Celebrating Sweets is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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